Roasted Broccoli

One of my favorite "famous" cooks out there is Ina Garten.  I love how she takes fresh ingredients and prepares it in a simple, yet sophisticated way to create delicious dishes.  I definitely admire her and all she's accomplished.

I decided to try her recipe for roasted broccoli because she claimed it would turn even someone who hates broccoli into a broccoli lover, and since my son hates broccoli I knew I needed to put it to the test.  Unfortunately, it did not convert my son into a lover of broccoli.  It did however make me love broccoli even more!  This is so good, I could have eaten a plate of just the broccoli for dinner.  

This roasted broccoli recipe is exactly why I love Ina so much.  It's so simple to throw to together, yet it turns into a stunning side dish to accompany any meal.  Perfect for when you have company and hoping to impress your guests.  If you are looking to turn an ordinary vegetable side dish into something extraordinary, you have to give this recipe a try.  I know I will be making this many, many more times in the future!

Roasted Broccoli (adapted from Ina Garten)

2 heads broccoli, cut into 1-2 inch florets (about 8-10 cups of florets)
3 cloves of garlic, sliced (don't slice too thin because they will burn)
1 small lemon
1/4 grated Parmesan cheese
1 tsp salt
1/2 tsp pepper
Olive Oil

Preheat oven to 420.  Line a cookie sheet with aluminum foil and place the broccoli florets on sheet in a single layer.   Sprinkle the sliced garlic over top of the broccoli, then drizzle about 4 tbsp of olive oil over the broccoli and toss to combine.  Add the salt and pepper, then place pan in oven to roast for about 20 minutes - the tips of the florets should be browned, but not burned).  Remove from oven.

Sprinkle the zest from the lemon over the broccoli, drizzle about another tbsp of olive oil over top, squeeze most of the juice from the lemon and add that to the broccoli, and finally top it with the grated Parmesan cheese.  Toss to combine and serve it hot.